کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190656 963537 2010 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of sodium dodecyl sulphate and sonication treatment on physicochemical properties of starch
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effects of sodium dodecyl sulphate and sonication treatment on physicochemical properties of starch
چکیده انگلیسی

Effects of sodium dodecyl sulphate (SDS) and sonication treatment on physicochemical properties of starch were studied on four types of starch, namely, corn, potato, mung bean, and sago. The SDS and sonication treatments caused a significant reduction of protein content for all the starches. The SDS treatment did not cause apparent damage on granular structure but sonication appeared to induce changes such as rough surface and fine fissures on starch granules. The combination of SDS and sonication increased amylose content for all starches. This could be attributed to the removal of surface protein by SDS and structural weakening by sonication which facilitated amylose leaching from swollen starch granule. The X-ray pattern for all starches remained unchanged after SDS treatment, suggesting no complexation of amylose–SDS had occurred. Combined SDS-sonication treatment increased swelling and solubility of corn, mung bean, and potato starch. The treated starches showed significant increase in peak viscosity with reduction in pasting temperature, except for potato starch. Results of the present study indicate the possibilities of exploring SDS and sonication treatments for starch modifications.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 120, Issue 3, 1 June 2010, Pages 703–709
نویسندگان
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